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Seafood Corn Chowder

Contributed By: Thomas, NY | See all of Thomas's recipes
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  12 1 cup
After you have shaved the corn from the cobs, simmer them in the fish stock for 20 to 25 minutes before you discard them.
1/4    C    oil
1/2    C    butter
4    T     flour
1/2    C    Tasso, diced
1 1/2  C    Leeks minced
1 1/2  C    Celery minced
1      C    Carrot diced
1 – 1 1/2     qt. fish stock
splash of vermouth / white wine
ground thyme
3  bay leaves
3  medium gold potatoes cubed, cooked till almost done, then rinsed in cold water to stop cooking
3   C    Corn, cooked (preferably shaved from the cob, not canned or frozen)
1   qt heavy cream
salt –pepper
OPTIONAL: Andouille, chopped cilantro, tobasco.
1# can crab
1 ½ #   scallops
1 ½ #   shrimp
1 ½#    cubed firm fish (sword, grouper, halibut, monk, etc.)
Make a roux with the oil, butter and flour. Cook till it’s caramel in color. Add the vegetables and Tasso. Cook till softened. Add fish stock, wine and spices. Simmer for 20 minutes. Raise the heat to medium high (almost boiling) and add fish. When fish is done turn down the heat to low and add the corn, cooked potatoes and the heavy cream just to heat through.

Date Added: 09/04/2009
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